Citrus Marinated Olives
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1 1/2-inch wide, 3-inch long strip of lemon zest (about 1 medium lemon)
1 1/2-inch wide, 6-inch long strip of orange zest (about 1 medium orange)
1 cup olive oil
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 dried bay leaves
2 garlic cloves, crushed and chopped
1/4 teaspoon ground black pepper
1 1/2 pounds black or green brined olives

Coarsely chop the lemon and orange zest and transfer it to a medium-size 
saucepan. Add the olive oil, rosemary, thyme, bay leaves, garlic, and 
pepper to the pan. Heat the mixture over low-medium heat for 6 minutes, 
just until the oil is hot. Remove the pan from the heat and allow the oil 
to cool to room temperature.

Place the olives in a large jar or glass container and pour the oil mixture
over them. Cover the jar tightly with a lid and store in the refrigerator 
several days before serving. The olives will keep for up to 2 weeks store 
in the refrigerator.

From: About.com: French Food